curds away

free fruit
technically speaking it’s curds and whey, you know from the nursery rhyme “little Jack Horner”, I’m trying to be clever in a wordy way and have a bit of fun and come up with a title for the post that doesn’t involve the word zest or zesty because i thought that was too obvious, anyway, I digress…..it’s that time of year when the citrus fruit is literally falling off the trees and kind and generous people are giving away bags of the stuff. it has also become a bit of a game when driving, obviously we are careful about oncoming traffic etc. (of which there is very little), but trying to drive over oranges in the road can be rather fun and keeps us amused on these long cold winter days!!

So, today I started making stuff with some of the fruit. First up is curd. Lemon curd and clementine curd. Both delicious in their own way, some say clementine curd is the better one of the two, I say they all have their merits and all as naughty as the next. There’s something rather lovely about going to the fridge and dipping your teaspoon into the jar and just eating it straight. Otherwise, it’s all great in yogurt, on toast, on bread, on pancakes

Lemon curd

lemon curd

makes 2 small jam jars
zest and juice of 4 unwaxed lemons
200g sugar
100g butter
3 eggs and 1 egg yolk

Put the lemon zest and juice, the sugar and the butter, cut into cubes, into a heatproof bowl set over a pan of simmering water, making sure that the bottom of the basin doesn’t touch the water. Stir with a whisk from time to time until the butter has melted.

Mix the eggs and egg yolk lightly with a fork, then stir into the lemon mixture. Let the curd cook, stirring regularly, for about 10 minutes, until it is thick and custard-like. It should feel heavy on the whisk.

Remove from the heat and stir occasionally as it cools. Pour into spotlessly clean jars and seal. It will keep for a couple of weeks in the refrigerator

Clementine curd

Clementine curd

6 clementines
2 lemons
350g caster sugar
4 eggs, beaten
2 egg yolks, beaten
100g unsalted butter, diced

Same method as above

Let me know what you eat yours with and if you haven’t ever made any, give it a go, it’s dead easy and so delicious, try it and tell me about it

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2 Responses to curds away

  1. Vinny Grette says:

    I love lemon curd mixed with greek yogurt and spooned in layers with fresh fruit! I tend to use more stevia than sugar, as I don’t eat sugar as a general rule… (although once in a while I cave 🙂 )

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